Sift flour into a large bowl. Stir in sugar. Whisk milk, egg, butter and golden syrup together in a jug. Pour into flour mixture. Add pecans and gently stir until combined. Spoon into prepared dish. Smooth surface.

Step 3

Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine syrup and boiling water in a heatproof jug. Pour over back of a large metal spoon, over pudding (see note).

Step 4

Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Serve immediately with cream.

Tip: Sauce will thicken and be absorbed by the pudding if left to stand more than 15 minutes after cooking. Note 1:To reheat leftovers, spoon 1 serve into a microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes or until warm. Stand pudding for 1 minute before serving. Self-saucing puddings: Spoon pudding batter into dish (it should one-third-fill dish). Smooth surface to help pudding rise easily. If using a dish wider than recipe requires, bake for 8 to 10 minutes less than recommended time. Place pudding on a baking tray lined with baking paper to catch spills during baking. Ensure topping is well combined before sprinkling over pudding. Pour boiling water over the back of a large metal spoon. This prevents topping sinking into pudding and produces the maximum amount of sauce.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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